Day 4 of my SF tour was a dream come true. I visited the YouTube Google campus in San Bruno, where Chef Fletcher Starkey and Pastry Chef Jenna served up 6 raw vegan recipes in their campus cafeteria (recipes follow below).

They labeled each of my raw food dishes with my headshot photo, and they tasted delicious! I enjoyed lunch with my beautiful hosts before my talk, from left to right: Cat, Jill, and Cheryl Pon.

My chili recipe with Taco Nut Meat….how cool is this!

2 raw food salads. Folks said they didn’t even realize these recipes were raw! They liked the texture of the wild rice and loved all the flavors and colors.Raw food desserts included my Pineapple Ice Box desserts from Ani’s Raw Food Desserts, chocolate truffles, and a blended cantaloupe with blueberries. Yum, and just what I needed before my talk…cacao!

After a delicious lunch, we made our way over to the “UN Auditorium”. It was indeed tiered, just like at the United Nations, and was wired with video, projection screens, and monitors. All set up and ready to go for netcasting between all the Google campuses!

What an experience to speak in a fully wired room to YouTube and Google employees across all campuses! YouTube is amazing, enabling us to reach a global audience.

In the mid 90s, I was Internet Media Director for Simon and Schuster. I produced a project where video jockeys went around the Mediterranean. They shot video and then overnighted video tapes to me in California. I would sit with my Avid editors and edit together educational clips, then upload onto our websites. Today, this is all instantaneous and accessible to everyone, thanks to YouTube!All campuses were connected for my presentation and food demo. Next we’ll need to find a way to send raw food through the internet, George Jetson’s style!

This is a book trailer for my latest book Ani’s Raw Food Essentials. In it, I show you how easy it is to make a delicious, fast, raw food Tomato Chili with Taco Nut Meat, from pages 145-146.

Tomato Chili with Taco Nut Meat (bean-free) Makes 4 servings

A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor.

3 cups tomatoes, chopped

1 cup red and green bell pepper, chopped

1/4 cup celery, chopped

1/4 cup yellow onion, chopped

1/3 cup mushroom, chopped, any type

1/3 cup corn kernels

1 teaspoon garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

3/4 teaspoon dried oregano

1 teaspoon sea salt

1 batch Taco Nut Meat, below

Place all ingredients into a mixing bowl, and mix well. Scoop about 1/3 of the mixture into blender and puree. Scoop puree back into mixing bowl.

To serve, scoop into 4 serving bowls. Top with Taco Nut Meat, and enjoy.

Taco Nut MeatMakes about 1 cup

Walnuts are ground and spiced with cumin and coriander to make this taco flavored nut meat crumble. Use it to top salads, soups, and inside wraps to add taco flavor and texture.

1 cup walnuts

1 tablespoon extra virgin olive oil

1 tablespoon cumin, ground

2 teaspoons coriander, ground

1 teaspoon Braggs or Nama Shoyu

1/4 teaspoon sea salt, to taste

Place walnuts into food processor, and process into small pieces. Add remaining ingredients, pulse to mix well.